Instructions

Cut the potatoes into large chunks and place them in a large pot of generously salted water. Bring to a boil. Once boiling, reduce the heat to medium/high so that the pot retains a steady boil and cook until the potatoes are fork tender, about 20-25 minutes. Drain and let sit until cool enough to handle.

Place the eggs in a medium pot and cover with about an inch of water. Bring to steady boil. Then, turn off the heat (leaving the pot on the hot burner) and cover the pot. Let it stand for 10-12 minutes then immediately drain and cover with cold water. Let the eggs stand until cool enough to peel.

Heat your oven to 375 degrees and bake the pistachios until golden brown and "nutty" smelling, about 10-12 minutes. Roughly chop and set aside.

Drain the water from the soaking cashews and place them into a high-powered blender. Add in all the remaining "dressing" ingredients and blend until smooth and creamy, stopping to scrape down the sides as needed. I find it's easiest to slowly increase the speed of the blender, so that the cashew get chopped up a little before you try to puree them.

Peel the skin from the potatoes and chop into 3/4 inch cubes, placing them into a large bowl. Add in the cucumber, tomato, cilantro, dates, mint and chopped pistachios.

Peel the eggs and roughly chop them. Add them into the bowl.

Pour all the dressing over the salad and mix until evenly coated. Cover and let refrigerate at least 1 hour so the flavors develop.

Season to taste with salt, if needed, and DEVOUR!

Recipe Notes

*I buy mine pre-roasted. If you don't bake them in a 350 degree oven for 10-12 minutes, BEFORE soaking. This adds a lot of flavor!